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Serves 4
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Ingredients:
- 1 pound green asparagus
- 2 pounds uncooked/thawed giant shrimp
- 1 ounce butter
- 2 ounces Bertolli® Olive Oil
- Salt
- 1 package Boursin® Pepper
- 2 tablespoons crème fraîche
- 1 tablespoon lemon juice
Instructions:
Remove the woody ends of the asparagus, then wash and cut into sections at an angle. Shell the shrimp, leaving the tail ends intact. Cut a slit along the back and remove the dark veins. Melt the butter with the olive oil in a large saucepan and gently fry the shrimp and asparagus sections for 5 minutes with a little salt. Add the Boursin Pepper and the crème fraîche. As soon as the sauce starts to boil, add the lemon juice and serve immediately.
Tip:
Instead of shrimp, you can use a thinly sliced chicken breast. You can also replace the asparagus with French beans blanched for 2 minutes in boiling, salted water.
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